KROL Recipe Reviews (Pg. 1) - (1641768)

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Bow Tie Tuna Florentine

Reviewed: Apr. 3, 2006
I've used this recipe for a couple of years now, and keep going back to it. Garlic and wine are essential, but reviewers who say it isn't the traditional tuna casserole are right. It isn't supposed to be, but I got the DH to eat tuna caserole with this, and that's a big plus!
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1 user found this review helpful

Gorgonzola and Olive Stuffed Grape Leaves

Reviewed: Apr. 1, 2006
You do have to rinse the brine off the grape leaves. It comes with the directions. These are lovely, who would have ever thought of gorgonzola and grape leaves? What a great thing for a cocktail buffet! I finally threw up my hands and said "There are no more!".
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33 users found this review helpful

Arizona Carnitas With Green Chiles

Reviewed: Mar. 25, 2006
This recipe is just what it appears to be, a very good basis for several dishes. It isn't meant to be eaten straight, use it as a basis for tacos, burritos,enchiladas or (my favorite) quesadillas. It works very well, and is almost identical to my family's basic recipe for carnitas. Well done, and thanks so much for putting it back in writing for me.
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15 users found this review helpful

Fantastic Mexican Dip

Reviewed: May 5, 2004
I'm going to add to the glowing reviews for this recipe. I've been taking 7 layer dip to parties for a long time, and this is much better! I add refried beans, green chilis and lots of garlic to the meat layer, and it's fabulous. I've even done it with ground chicken and ground pork, and it's all good. Like others, I cut the amount of meat to about one pound, and it was plenty. Definitely try this.
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2 users found this review helpful

Hot Bacon Asparagus Salad

Reviewed: Apr. 4, 2004
This is great! I took previous reviewers advice and used spinach and romaine, added more bacon and chopped eggs, threw in a bunch of garlic.....everyone had seconds. This definitely stays in the front of the recipe box when asparagus is in season. I want to try it with broccoli florets soon.
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13 users found this review helpful

Mi Abuela's Curtida

Reviewed: Mar. 23, 2004
I'm only giving this 4 stars because it doesn't have garlic in it. With garlic, it gets 5 stars. It needs at least 2 cloves just to get it going. I use more beause we're garlic people. Let it sit for at least an hour to let the flavors marry. I was afraid the sugar might be too much, but it's just right.
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11 users found this review helpful

Cumin-braised Brussels Sprouts

Reviewed: Nov. 21, 2003
I have been using a recipe very similar to this for years. I add 2 or 3 cloves of minced garlic and a teaspoon of crushed red peppers to the saute. When adding liquid I add about 1/3 cup of wine along with chicken broth instead of water. Vegetable stock is good, too. It doesn't matter what kind of wine, whatever I'm serving with dinner. If it's burgandy, add a little less. Your guests will love the sprouts, I promise.
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5 users found this review helpful

Beefy Cheese Dip

Reviewed: Oct. 23, 2003
I read about this in the reviews of another dip recipe, so decided to try it instead. I used green salsa instead of the traditional red because that's what I had. WOW!! I will definitely make it again and again, with the green salsa. I also used chorizo for the sausage. This is definitely a hit record.
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13 users found this review helpful

Pasta e Fagioli I

Reviewed: Oct. 6, 2003
Great, simple recipe for one of my favorite soups. I used less tomatoes and more beans just because we like it that way. Thanks Corwynn for another great recipe!
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2 users found this review helpful

Key Lime Pie

Reviewed: Sep. 26, 2003
Oh my,yes! The graham cracker crumbs on the rim of the glass is a stroke of genius! I served these as dessert at a cookout party with lime ribs, and am now extremely popular with all my friends and DH. Made a giant pitcher of them, and had to make another one for seconds. Definitely something fun and unusual.
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13 users found this review helpful

Easy Chinese Corn Soup

Reviewed: Sep. 12, 2003
This really is good. Chinese soups can be so simple, and I never thought of trying creamed corn. I garnished with slivered green onions and a few drops of sesame oil. We also put a few crisp noodles on top. Great stuff!
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55 users found this review helpful

Okra Stew with Shrimp

Reviewed: Aug. 23, 2003
Okra, shrimp and corn - what could be better! This definitely has to have garlic in it, at least at my house. I used stewed tomatoes with chilis instead of fresh and threw in a little white wine because I liked the idea. The only thing wrong with the instructions was the part about "chill before serving". It tasted too good to wait that long!
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9 users found this review helpful

Chili Verde

Reviewed: Aug. 15, 2003
This is an "Oh wow!". We love Mexican food, and this is so very easy. (Don't you love slow cookers?) Skip the garlic pepper and use fresh pepper and a few whole garlic cloves. I used 6, and will probaly use more next time, but we're a garlic family.
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13 users found this review helpful

Beer Bread II

Reviewed: Aug. 10, 2003
Thank you, thank you for this recipe!! This is absolutely great. I added extra chilies just because we like them, and used 1/2 cheddar and 1/2 pepper jack cheese. Husband thinks this is the best yet with chili. Also great for breakfast with eggs and salsa. Definitely a keeper!
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3 users found this review helpful

Vegetable Lo Mein Delight

Reviewed: Mar. 3, 2003
I have been looking for a good but easy recipe for Lo Mein, and this is IT. I love restaurant Lo Mein but wanted to make it at home, and from now on I will. I added some baby corn and some minced garlic and it was great. Lovely recipe for switching veggies around in. Thanks!
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57 users found this review helpful

Cream of Chicken with Wild Rice Soup

Reviewed: Feb. 19, 2003
Oh my gosh! A soup recipe that doesn't involve carrots! (I'm highly allergic to them.) And I love wild rice. This is soooo good.! I used chicken broth instead of water and bullion, added more mushrooms (brown & shitake) and wine (as did previous reviewers) and had a giant hit on my hands. My husband requested it with spinach salad for our anniversary dinner. High praise indeed!
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4 users found this review helpful

Macaroni and Cheese V

Reviewed: Feb. 14, 2003
This is excellent, not your box mix at all. However (isn't there always a however when you love to cook?) I agreed with the reviewer who said less or no breadcrumbs. The second time I made it I left out the breadcrumbs and when I took it out of the oven I topped it with crumbled bacon and finely chopped green onions. Oh wow! My husband declared it "company fare".
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157 users found this review helpful

Bacon and Tomato Cups

Reviewed: Jan. 29, 2003
I didn't take the time to read more than 3 pages of reviews, but I made a slight change of (what might be) my own. I did this in puff pastry shells, and am still supplying copies of this recipe to friends and family after my last party. What a great idea that can be changed in so many ways!
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2 users found this review helpful

Garlicky Chicken Wings

Reviewed: Jan. 24, 2003
Oh my yes!! This is excellent! Pump up all the flavorings a bit, and then add some of the marinade to olives & artichokes (as suggested as sides) and serve with good bread. I added white wine and it pushed it up to a five star. I did this at a tailgate and the crowd went wild! Make sure you use fresh garlic. Powder or jar just doesn't pack the punch.
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4 users found this review helpful

Aussie Chicken

Reviewed: Sep. 4, 2002
I've been visiting this website for a long time, but this is my first review. Just had to tell you,found this in the "Daily Recipes" section, took it home and made if for dinner last night. My husband, a former chef, mumbled thru his second bite, "Keeper". High praise indeed! I took advice from earlier reviewers, marinated the chicken in worchester sauce, lime juice and garlic (NOT and optional ingredient in our house), left out the light corn syrup (never use it) and used a good stone ground mustand. Found the "zing" some of the others were looking for. I think the corn syrup is just too much sweet with the honey to stand up to the mustard. Served it over thin spinich noodles, there was no leftover sauce. This is on the menu the next time we entertain. Thanks!!!
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545 users found this review helpful

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